Mike Avery wrote:

> Partly I figure if it's worth eating, it's worth barbecuing. Partly I
> figure, the pit's hot, might as well use the heat.
>
> So, I have a pork butt in the smoker now, and I have a chicken that will
> join it in the mid-afternoon.
>
> I also have some nice winter squash and some potatoes. Has anyone tried
> barbecuing these, or any other, veggies?
>
> If so, do you have any advice or suggestions here?

They both grill up well. Cut in half, brush with olive oil,
S&P, then onto the grill. Some people smoke them but I'm not
big fan.

You can get them cook to faster (and perhaps a bit more
evenly) by cutting them longways into 1/2 to 1 inch
slices before cooking.

--
Reg